- 4 tbsp olive oil
- 100g/3½oz broccoli florets, cut into pieces
- 55g/2oz chestnut mushrooms, sliced
- 55g/2oz Parma ham, cut into pieces
- 2 tbsp balsamic vinegar
- 1 free-range egg, poached to your liking
- 55g/2oz Gorgonzola cheese, chopped
- Heat two tablespoons of the olive oil in a pan and fry the broccoli, mushrooms and ham for 5-6 minutes.
- Remove from the heat, add the balsamic vinegar and the remaining oil and stir to coat.
- Serve the broccoli, mushrooms and ham on a plate with the poached egg on top and the chopped Gorgonzola arranged around.